Food and the Story
\ud83e\udef6\ud83c\udffb Jeanie JoSome weeks it’s simply what we ate, other weeks it’s the history simmering behind it; part diary, part research, always a question, because every plate carries a story.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 23 | Founded | 4 months ago | Last Issue | 26 hours ago |
| Active | |||||
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foodandthestory.substack.comLatest Issues
Can a Recipe Have a Life of its Own?
Every recipe begins somewhere. One person. One kitchen. One idea scribbled onto a recipe card, tucked into a notebook, or typed onto a page. But recipes rarely stay where they started. They travel. They move from cookbook to kitchen, from g...
Roasted Potato with Herbs Soup
Thoughts brew up as the day slows, moving in and out like the tide. Percolations are my personal essays, warmed by memory and shaped by the small moments that stay with me. Settle in and see where this story drifts.
I almost forgot abo...
Can Food Become Shelter?
This week, Tropical Storm Arthur sent rain bands across the Gulf and clouds settled over Galveston for days. Like most island residents, I found myself checking forecasts more often than usual, watching radar maps, and quietly hoping the wa...
The Seasonal Table: Tomatoes
I’ve always believed the best stories aren’t just written down. They’re cooked.
Every year, I try to believe in the grocery store tomato. I see it sitting there in January, round and red and technically tomato-shaped, and I convince myself...
Why Do Celebrations Always Seem to Involve Paper Plates?
There are certain foods that seem designed for actual plates. Roast chicken. Risotto. A properly dressed salad that requires a fork and perhaps a little emotional maturity. And then there are foods that belong to paper plates. Hot dogs fall...
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| Subscribers | Engagement | 73 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Home cook, writer, and accidental food historian. And I can’t help but wonder… is there anything butter can’t make better?
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